Kothu Roti

Ingredients

The curry gravy

• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 10g fresh ginger, grated
• 1 small tomato, chopped
• A few fresh curry leaves
• 1 tbsp Sri Lankan roasted curry powder
• ¼ tsp turmeric
• 200ml coconut milk
• 100ml water or vegetable stock
• Salt, to taste

The Kothu Roti

• 4-5 flaky parathas or roti
• 1 onion, finely sliced
• ½ leek, finely sliced
• 1 carrot, julienned
• 100g cabbage, finely shredded
• 3 garlic cloves, minced
• 15g fresh ginger, grated
• 1–2 green chillies, finely chopped
• A handful of fresh curry leaves
• 2 eggs
• 1 tbsp Sri Lankan roasted curry powder
• ¼ tsp turmeric
• ½ tsp freshly ground black pepper
• 100–150ml your vegetable curry gravy
• 2 tbsp vegetable oil
• Salt, to taste
• Lime wedges, to serve

Method

1. First, make your curry gravy. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 5–6 minutes until softened.
2. Add the garlic, ginger, tomato and curry leaves. Cook for another 2–3 minutes.
3. Stir through the roasted curry powder and turmeric, cooking for 30 seconds until fragrant.
4. Pour in the coconut milk and water or vegetable stock. Season with salt.
5. Simmer gently for 10–15 minutes until slightly reduced and fragrant. Set aside.
6. For the Kothu Roti, cook the parathas/ roti according to the packet instructions. Allow to cool slightly, then chop into thin strips or small pieces.
7. Heat the vegetable oil in a large wok or frying pan over a medium-high heat.
8. Add the onion, leek, carrot and cabbage. Stir-fry for 3–4 minutes until beginning to soften but still retaining some texture.
9. Add the garlic, ginger, chillies and curry leaves. Cook for another minute until fragrant.
10. Push the vegetables to one side of the pan and crack in the eggs. Scramble until just cooked, then mix through the vegetables.
11. Add the roasted curry powder, turmeric and black pepper, stirring everything together.
12. Add the chopped roti and toss thoroughly to coat it in the spices and vegetables.
13. Pour in 100ml of the prepared curry gravy and stir-fry over a high heat for 2–3 minutes, chopping and tossing everything together as you go.
14. Add a little more gravy if needed. The roti should absorb the sauce while retaining some texture rather than becoming soggy.
15. Taste and adjust the seasoning with salt and add some lime juice.
16. Serve immediately with lime wedges and the remaining curry gravy on the side.